The Best Liquids for Wrapping Pulled Pork (and Why You Should Wrap)

Pulled pork is a staple of barbecue. When properly smoked, the pork shoulder transforms from a tough cut into succulent, fall-apart tender meat that takes perfectly to shredding and piling high on a bun. But achieving the ideal texture and moisture level requires knowing the right techniques, especially when and how to wrap the pork butt. One of the biggest questions about wrapping pork is what liquid to use inside the foil or butcher paper.

Why Wrap Pulled Pork?

Wrapping the pork butt during smoking serves multiple purposes:

• Speeds up cooking time by powering through the stall period where the meat temperature stops rising for 1-3 hours. Wrapping traps heat and steam to push the temp up.

• Prevents the pork from drying out by locking in moisture and allowing the meat to braise in its own juices. This results in more tender and juicy pulled pork.

• Allows more smoke flavor and spices to absorb into the meat rather than evaporating if left unwrapped

• Gives you the opportunity to add extra flavor by including a liquid in the foil pack.

When to Wrap Pork Butt

There are three common ways to determine when to wrap pork

• Time Method: For a 12 hour smoke, wrap at around the 8 hour mark.

• Temperature Method: Once the internal temp hits 160-170°F, it’s time to wrap as the fat has started rendering but moisture loss is still minimal.

• Bark Formation Method: Wrap when you’re satisfied with the bark development, usually 4-6 hours in.

No matter which approach you use, the key is to wrap the pork before it stalls out. This allows the insulation of the foil to quickly push through the stall period of evaporated moisture.

Best Liquids for Wrapped Pulled Pork

Now let’s discuss the ideal liquids to include when wrapping pork to enhance moisture and add flavor.

Apple Juice

Apple juice is probably the most popular pork butt wrapping liquid. The subtle sweetness and fruitiness perfectly complements the rich, savory pork. Apple juice keeps the meat tender and adds a touch of sweetness.

For even more flavor, you can use apple cider instead. Just avoid heavily filtered and clarified juices. The ideal apple juice for wrapping pork has visible sediment at the bottom of the bottle. This sediment contains the flavorful polyphenols found in apples.

Beer or Dr Pepper

The slight bitterness and carbonation of beer makes it another excellent match for rich fatty pork. Lagers and amber/brown ales work best.

Dr Pepper offers similar complementary flavors. The touch of cherry balances the spices in your pork rub beautifully.

Fruit Juices like Pineapple or Orange

The natural sugars and acidity of citrus, pineapple, mango, cranberry, and other fruit juices help break down the pork collagen into gelatin for maximum tenderness.

Citrus juices like lemon, lime, orange and grapefruit work wonderfully in moderation. Avoid very acidic juices like white cranberry as they can start to chemically “cook” the meat if left wrapped for too long.

Broths and Stock

For deeper, more savory flavor, you can wrap pork with chicken, beef or vegetable stock. Low sodium is best as you want the natural flavor of the pork to shine.

Smoking the pork in broth allows the meat to absorb all that rich umami taste. Feel free to also include aromatics like onion, garlic, ginger, lemongrass, etc.

Plain Water

You may think water too boring, but it can actually work well for keeping pork moist without adding more flavor if you already have a robust spice rub or sauce.

Use filtered or bottled water rather than tap water to avoid any off tastes.

Mix and Match Liquids

Don’t feel limited to just one liquid! Many pitmasters mix and match several bases to really boost the juiciness and flavor profile.

A 50/50 mix of apple juice and beer is delicious. You can also create layers of flavor with something tart like pineapple juice or lemonade on the bottom and rich chicken or beef stock poured over top before sealing the foil.

Liquids to Avoid

On the flip side, there are some liquids you DON’T want to use when wrapping pork:

• Strongly flavored oils like olive oil can impart a bitterness from the breakdown of fats when exposed to high heat for long periods.

• Sugar-laden sodas like Coke or Pepsi make the pork overly sweet. The high sugar content can also burn onto the foil.

• Too much vinegar macerates the meat, making it stringy and mushy. A splash mixed with fruit juice is ok.

• Whiskey, wine and other spirits overpower the natural pork flavor with boozy notes. Best reserved for just mopping.

How to Wrap Pork Butt

Wrapping pork is simple:

1. Prepare 2 sheets of foil longer than the pork shoulder. Dull side should touch meat.

2. Place pork in center and add liquid to bottom of foil. 1 cup is sufficient but more is fine.

3. Seal foil tightly so no steam or liquid can escape. Use second sheet to wrap again and reinforce seal.

4. Return to smoker for 2-3 hours until 205°F internal temp.

5. Rest wrapped for 1-2 hours before shredding.

The pork butt essentially braises in its own juices and any added liquid once wrapped. This helps break down the collagen and connective tissue that makes the pulled pork so succulent and juicy.

Unwrapped Pulled Pork

If you prefer a pronounced smoke ring and extra thick, crunchy bark, it’s absolutely possible to make amazing pulled pork without wrapping at all.

Just be diligent about monitoring moisture and spritzing the exterior every 45-60 minutes with a spray bottle of apple juice, cider vinegar or beer. Or apply a finishing sauce or mop in the last 1-2 hours.

You’ll need to smoke unwrapped pork longer to successfully pass through the stall period. But the smoke penetration and textural contrast between bark and interior can be phenomenal.

Moist, Flavorful Pulled Pork

Wrapping smoked pork shoulder is an easy trick all pitmasters should have in their toolkit. Selecting the right liquid to include when wrapping is imperative to keep the pork juicy while also adding complementary flavors.

Focus on fruit juices, stock, beer and soda to enhance the flavor profile. Avoid strong oils, excessive vinegar and other liquids that will clash.

Master the simple technique of wrapped pulled pork and you’ll never suffer dry, bland shreds again!